Holiday in Sicily
Cooking Class
This one session class will meet on Tuesday evening, May 10th,
at 6:30 PM at Woodson High School. We
will be preparing a 4 course meal which will include Sicilian Pesto (see
below), Baked Tilapia (also see below) with Asparagus and Citrus, and Cannoli.
We will make the cannoli filling; I will provide the shells. There will also be a salad; I am still
deciding which one to do.
Sicilian Pesto
This pesto traditionally contains the usual suspects, basil,
pine nuts, etc., but with the addition of tomatoes and crushed red pepper
flakes. However, we will be taking a
riff on the traditional recipes. More
chefs today are experimenting with different greens and nuts, and I have been
making mine with baby spinach and walnuts or hazelnuts. And this is what we will be doing in class.
Baked Tilapia with
Citrus and Asparagus
This dish uses some of the citrus that Sicily is noted
for. What else is appealing about it as
that it is a one pan meal, easy to put together after you come home from
work. The tilapia, asparagus, orange and
lemon slice, and the thyme are baked at 375 degrees for 20 minutes, giving you
adequate time to get your salad ready.
Tofu Dengaku
This is a nice and simple appetizer that I saw on a cooking
program, Dining with the Chef, on NHK-TV, the Japanese public television
station. It has just 4 basic
ingredients, tofu, miso, sugar and mirin (sweetened sake). You first microwave the tofu for 3 minutes,
which will remove the water. Allow to
cool, then cut into 2” x 2” blocks. In a
bowl you mix 2 tablespoons of miso, 1 tablespoon of sugar, and 1 tablespoon of
mirin, then microwave for 30-45 seconds.
If you follow the recipe at the link below, it says to microwave for 2
minutes. I did that and the sauce burned,
so I reduced the time as noted above and it worked fine.
After the sauce is warmed, you spread it on the tofu squares
and place them on a pan under the broiler for about 4 minutes, until the sauce
begins to brown slightly. The recipe
calls for placing Sansho Leaves on each square before serving, which I did not
have, so I used chives.
Here is a link to the recipe:
http://www.nhk.or.jp/dwc/recipes/detail/64.html
I hope to see you at this event on Sunday May 22nd. I will be performing a demonstration of a
Quick Fire Chicken Parmesan, cooked entirely on the stovetop (sorry, no flames
are involved). There will be other
cooking demos as well from other A.C.E. chefs.
In addition, A.C.E. will be offering special class discounts
on site the day of the event. Here is
the information:
“Attend Our Open House and Save 40% on Tuition, Sunday May 22,
2016, 1 to 4 PM!
Register for one class and receive 40% off the tuition of a second class (with an equal or lesser tuition amount)* This is a one day promotion that applies only to walk-in enrollments at the Plum Center from 1 to 4 on Sunday May 22, 2016, during the ACE 60th Celebration
*Certain restriction apply. Cannot be combined with any other discounts
or coupons.”
Reminder - Instagam
Follow me on Instagram at #senseichef. I look forward to your comments on my posts,
culinary and otherwise.
Upcoming Classes
Here are my classes for the rest spring term. The summer schedule will be out soon.
May 10 – Tuesday Evening – Holiday in Sicily – Woodson High School
May 19, 26, June 2 – Thursday Evening – Cooking Basics 101 –
Herndon High School
May 22 – Sunday Afternoon – Cooking Demo at A.C.E. 60th
Anniversary Celebration – Plum Center
May 27 – Friday Evening – Date Night Cooking for Novice
Cooks – Plum Center
To register for this class, or any ACE cooking classes,
please go to:
http://www.fcps.edu/is/ace/specialinterest.shtml and scroll
down to the Culinary section
While there, be sure to check out the other culinary courses
offered by ACE’s excellent chef instructors.
Till next time, keep cooking.
Contact Chef Kevin at:
KJBrady@fcps.edu
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